Estimation of fluoride concentration in tea infusions, prepared from different forms of tea, commercially available in Mathura city

CONTEXT: Tea is a rich source of fluoride (F(−)) and its consumption has become a cultural habit. F(−) available from tea might play important role in increasing total F(−) intake leading to dental fluorosis. AIMS: To estimate F(−) concentration in different varieties of commercially available tea, in Mathura city, and to determine the change in concentration of F(−) in different forms of tea infusion, prepared by different methods. SETTING AND DESIGN: Mathura city and Clinical study. MATERIALS AND METHODS: 16 brands of tea were collected from the local market, out of which 3 were dip tea, 2 were leafy tea, and 11 were tea granules. Tea infusions were prepared from three forms of tea by three different methods, i.e., without boiling with water; after boiling with water; and after addition of milk and sugar to boiling water. F(−) concentration of those tea infusions was measured using a F(−) ion selective electrode method. STATISTICAL ANALYSIS USED: One-way ANOVA was used to compare mean F(−) concentration in tea infusions prepared by three different methods, irrespective of the form of tea and mean F(−) concentration between tea infusions prepared from three different forms of tea, by three different methods. RESULTS: The mean F(−) concentration in tea infusions prepared by three different methods irrespective of the form of tea were 1.437, 3.375, and 3.437, respectively, and tea infusion prepared from tea granules irrespective of method of preparation showed a statistical significance. CONCLUSIONS: F(−) in tea can be an additional dietary source of F(−) which can be beneficial in preventing dental caries or deleterious for occurrence of fluorosis.